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Vacuum frying is the process of frying and dehydrating food at low temperature (80~120 °C), which can effectively reduce the damage of high-temperature food nutrients.

Vacuum frying and deoiling have a unique effect. Mainly used in:

1 Fruits: apple, banana, pineapple, jackfruit, papaya, mango, peach, etc.

2 vegetables: sweet potatoes, potatoes, green beans, mushrooms, garlic, carrots, green peppers,Lotus Root, pumpkins, onions, okra , cowpea etc.

3 Nuts: dates, chestnut, walnut, peanuts,sunflower etc.

4 Aquatic products such as fish and Meats.

Low-temperature vacuum frying can prevent deterioration of edible oils and fats, and it is not necessary to add other antioxidants, which can improve the repeated utilization of oil and reduce costs. Gernerally, the fried foods oil contain reach 40% to 50%, but vacuum fried foods oil contain is 10% to 20%, and save 30% to 40% oil effect is remarkable. The food is crispy but not greasy and has good storability. Under vacuum situation, the water in the cell gap of fruit and vegetable is rapidly vaporized and expanded, the gap is enlarged, the puffing effect is good, the product is crisp and delicious, and has good rehydration performance.

Color maintain: Vacuum frying, the frying temperature is greatly reduced, and the oxygen concentration in the fryer is also greatly reduced. Fried foods are not easy to fade, discolor, brown, and can maintain the color of the raw materials themselves. For example, kiwifruit is highly susceptible to heat browning, and if it is vacuum fried, it can maintain its green color.

Preservation effect: vacuum frying, the raw material is heated under sealed vacuum. Most of the flavoring ingredients in the raw materials are water-soluble, do not dissolve in the fats and oils, and these flavoring components are further concentrated as the raw materials are dehydrated. Thus, the vacuum frying technique can well preserve the aroma of the raw material itself.

Reduce the degree of deterioration of oil: Deterioration of fried oil includes oxidation, polymerization, thermal decomposition, and water or steam is contacted with oil to produce hydrolysis. In the vacuum frying process, the oil is in a negative pressure state, and the German gas is quickly dissolved in a large amount in the oil, the generated water vapor pressure is small, and the frying temperature is low, whereby the degree of deterioration of the oil is greatly reduced.